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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 15 |
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Colorful peach slices and refreshing lemon gelatin take center stage in this creamy dessert. Ingredients:
1/4 cup butter, softened |
1/2 cup sugar |
1 cup all-purpose flour |
1/4 cup chopped walnuts |
1 (8 ounce) package reduced-fat cream cheese |
3/4 cup confectioners' sugar |
1 (8 ounce) carton frozen reduced-fat whipped topping, thawed, divided |
7 medium fresh peaches, thinly sliced |
3 tablespoons cornstarch |
2 cups water |
1 (1/3 ounce) package sugar-free lemon gelatin |
Directions:
1. In a small mixing bowl, beat butter and sugar on medium speed for 2 minutes. Gradually beat in flour (mixture will be crumbly). Mix in walnuts. Press onto the bottom of a 13-in. x 9-in. x 2-in. baking pan coated with nonstick cooking spray. Bake at 350° for 14-16 minutes or until lightly browned. Cool on a wire rack.
2. For filling, in a large mixing bowl, beat cream cheese and confectioners' sugar until smooth. Fold in half of the whipped topping. Carefully spread over crust. Top with peaches.
3. For glaze, in a small saucepan, combine cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Gradually stir in gelatin until dissolved. Cool to room temperature. Spoon over peaches. Cover and refrigerate until firm. Dollop with remaining whipped topping.
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